oxtail and dumplings soup
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Oxtail and Dumplings Soup Recipe

This oxtail soup is a decadent option for a cold winter night, including dumplings to make it a complete, balanced meal. 


  • 1 oxtail divided into pieces
  • 1 beef hock
  • ¼ cup oil
  • 2 onions chopped
  • 4 carrots chopped
  • 3 stalks celery chopped
  • 2 parsnips chopped
  • ½ cup dry red wine
  • ¼ cup tomato paste
  • 4 cloves garlic minced
  • 1/3 cups diced potatoes
  • 1 cup flour
  • 1 teaspoon garlic salt
  • 1/3 cup parmesan cheese
  • Thyme, bay leaves, parsley, salt and pepper to taste


  • Start by browning your oxtail in a cast iron skillet. Once it is brown, add the beef hock. Season both with salt and pepper and sear both sides before transferring them to a plate. 
  • Add your vegetables and cook for about five minutes. Then add minced garlic and red wine. Cook for about a minute more before adding your water, meat, spices, and tomato paste. 
  • Simmer the mixture until the beef is tender, or for about four hours. 
  • Remove the meat and pick off the bones before returning it to the soup pot. While it continues to cook, make your dumplings. To do this, bring a large saucepan of water to a boil. Dice your potatoes and put them in a saucepan. Cover them with water and salt, then boil until they’re tender and mash them. 
  • Add two eggs to the mashed potatoes, as well as the flour, parmesan, parsley, and garlic. Turn the dough out onto a floured counter and knead it for a few minutes. Tear off pieces of the dough, about half-dollar sized pieces, and add them to the boiling water. Cook for eight minutes. Serve the dumplings with the soup.